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Restaurants & Bars 8

Uncle Bub's

JeffB | Aug 19, 200311:25 AM

This BBQ place on Cass Ave. in Westmont has been mentioned infrequently and in passing. I've eaten there several times over the past couple of years, and it has been good but spotty. However, I am prepared to say now that Uncle Bub's got its act together, food-wise at least.

I had the sampler the other day, and each meat was good to outstanding. For me, the most remarkable thing about this BBQ place is that it tries to do too many things, yet has figured out how to do each pretty well. Looking at the menu, you can see that the management has taken smoking seriously: ribs are smoked 4 hours, chicken 6, shoulder 18 (!), brisket 16, etc. The ribs and tips were strong, especially the tips which are sliced against the bone very thinly, almost like Korean BBQ, making them easy to eat. The chicken was among the best I've had anywhere moist and smoke-pink to the bone. Pulled pork was fine, a little dry maybe. I was especially impressed by the brisket. The manager heard me warning off my dining companion, saying something to the effect of "brisket is usually a tough afterthought at places East of the Missouri river," and brought out a generous sample. Good, tender brisket with a 1/4" smoke ring. They also smoke round roast for Italian beef and sliced BBQ, which I did not try. Fries were good hand-cut; other sides were not so good. (All I need for sides is a slice of Wonder bread anyway.) Uncle Bub's also appears to have a thriving catering business and some impressive mobile BBQ vehicles. Sweet Willie previously reported the house-made links to be the best he's had anywhere. Make sure to order your meat dry if you don't want the whole thing doused in sauce (which is ok). Good bottles of TX, LA beer. Good chili, too. The dining room is a madhouse of suburban families, and the local teen servers are nice but overtaxed and under experienced.

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